Ingredients

• 2 large baking potatoes (around 600g/1lb 5oz)
• scrubbed
• 150g/5½oz Parmesan or Gouda-style hard cheese
• grated
• 2 free-range egg yolks
• beaten
• 150g/5½oz 00 flour
• plus extra for dusting
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 white onion
• chopped
• 8 garlic cloves
• chopped
• 1 bay leaf
• 10 black garlic cloves
• peeled
• 2 tbsp olive oil
• pinch salt
• 50ml/2fl oz olive oil
• 200g/7oz kale
• chopped
• 1 lemon
• juice only
• 50g/1¾oz Old Winchester cheese
• grated

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Place the potatoes on a baking tray and cook for 1 hour
• or until cooked through.
• Once cool enough to handle
• remove the flesh from the potatoes and push through a fine sieve or ricer into a large bowl. Leave to cool completely and then stir in the cheese
• yolks and flour. Season with salt and pepper. Bring the mixture together to form a dough.
• Lightly dust a work surface with flour and roll the dough out into a long sausage shape. With a sharp knife cut the dough into dumpling shapes of about 2cm/1in. Set aside.
• For the onion purée
• heat the oil in a frying pan and add the onion
• garlic and bay leaf. Sweat for a few minutes until the onions are softened but not coloured. Remove the bay leaf and place the onions and garlic in a blender or food processor. Blitz to a purée and pass through a sieve into a small bowl.
• For the black garlic paste
• blitz the garlic
• oil and salt in a blender or food processor. Add water if you need more liquid to create a paste texture.
• For the kale
• put the kale on a chopping board and massage the leaves with the olive oil
• until they soften and break down. Season with the lemon juice and season with salt and pepper.
• Meanwhile
• bring a large saucepan of salted water to the boil and add the gnocchi pieces. Simmer until they rise to the top of the water and then remove with a slotted spoon.
• To serve
• spoon the onion purée onto warmed plates. Swirl on the black garlic paste and add the gnocchi and kale on top. Scatter with the grated cheese.